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液体クロマトグラフィーによる食品成分の分離分析および食品酵素の精製
https://kpu.repo.nii.ac.jp/records/4274
https://kpu.repo.nii.ac.jp/records/42740e6d71b2-37b3-4e99-acda-6c76cd565405
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00004164545.pdf (646.4 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-02-20 | |||||
| タイトル | ||||||
| タイトル | 液体クロマトグラフィーによる食品成分の分離分析および食品酵素の精製 | |||||
| 言語 | ja | |||||
| その他（別言語等） | ||||||
| その他のタイトル | Separation analysis of some food constituents and Durification of enzyme in food by liquid chromatography | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
大槻, 耕三
× 大槻, 耕三× 松尾, 亜希子× 尾原, 宏美× 宮田, 真理子× 村西, 映美× 佐藤, 健司× 中村, 考志 |
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| 記事種別(日) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 人間環境学 | |||||
| 言語 | ja | |||||
| 記事種別(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | HUMAN ENVIRONMENT | |||||
| 言語 | en | |||||
| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Liquid chromatography and HPLC were successfully used for the determination of some food constituents and the purification of an enzyme in food. Free and total amino acids, water extracts and 6N-HC1 vapor hydrolysates in foods were analyzed in an ion-exchange HPLC-amino acid analyzer with lithium citrate buffers and post-column fluorimetric detection with o-phthalaldehyde - N-acetyl-L-Cysteine reagent. Tryptophan content in green tea, Mat-Cha, was also analyzed in an HPLC with fluorimetric detector, exci. 280nm, emi. 350nm, after barium hydroxide hydrolysis in a Teflon test tube and a 45 ml screw-capped vial in vacua at 110℃. For the purification of ginger aminopeptidase, ion-exchange chromatography on Toyopearl SuperQ 650S and hydrophobic interaction chromatography on Octyl-Sepharose CL-4B were shown to be effective to speed up the purification. For the determination of the phytic acid in roasted brown rice flour and brown rice bread, an HPLC of Toyogel DEAE-5PW with a post-column detection system of Wade-reagent was very useful after 0.65 N HC1 treatment of the foods at 25℃ for 2 hr. Analyses of cathechins and caffeine in various green-tea extracts were carried out on a single run of reverse phase HPLC and UV-detection at 280 nm and this method was convenient to evaluate the qualities among the various teas by comparing of their chromatograms. Liquid chromatography and HPLC were thus shown to be useful and simple for the analyses of the food constituents. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 京都府立大学学術報告. 人間環境学・農学 en : The scientific reports of Kyoto Prefectural University. Human environment and agriculture 巻 56, p. 1-7, 発行日 2004-12-25 |
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| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA11189254 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 13433954 | |||||
